? ? 2019年5日，食品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海交(jiao)通大學(xué)(xue)農(nóng)業(yè)與生物學(xué)(xue)院研究團(tuán)隊(duì)題(ti)為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文。

? ? 在該研究論(lun)文中(zhong)，研究(jiu)人員利(li)用上海騰拔的(de)Universal TA研究(jiu)型國(guó)產(chǎn)質(zhì)(zhi)構(gòu)儀用(yong)于測(cè)定馬(ma)鈴薯面包的硬(ying)度、回復(fù)性、內(nèi)聚(ju)性和咀嚼性(xing)等指標(biāo)。

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